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Zucchini Stuffing Casserole

3/4 c Shredded carrots
1/2 c Onion, chopped
6 tb Butter
2 1/2 c Herbed stuffing cubes
1 cn Condensed cream of chicken soup
1/2 c Sour cream
4 md Zucchini, cut 2 inch thick


Cook zucchini in a little boiling water until tender. Drain. Saute carrots and onions in 4 Tbsp butter until tender. Remove from heat, stir in 1-1/2 cup stuffing cubes, soup, and sour cream. Gently stir in zucchini. Turn into a casserole dish. Melt remaining butter and combine with remaining stuffing cubes. Toss lightly and spoon onto top of casserole. Bake uncovered 30-40 minutes at 350 degrees. Serves 6-8.




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